Sommelier Jill Mott explains the wines of Alsace and their ability to pair well with spicy and salty fare, especially Asian flavors.
Approximately 90% of wines produced in Alsace are white. Most wines are actually fermented dry instead of popular belief that they are sweet. Being bottled in a characteristic flûte doesn’t help this stigma.
Crémant d’Alsace = tradition (Champagne) method sparkler made from likely a mélange of grapes but usually based off of Auxerrois, Pinot Blanc, or Chardonnay. A great and usually less expensive sit in for Champagne. Besides white, you can find rare Crémant d’Alsace rosés made from Pinot Noir.
Whites = usually fermented dry and can come in the form of blends or single varietal, noble varietals like Riesling (again, usually NOT sweet!), Pinot Gris, Muscat (also usually dry or off-dry), and Gewürztraminer. You’ll also find single varietal wines like Sylvaner available (at Henry & Son!).
Rosé and red = This is a very small percentage of production in Alsace. Always dry, always made from Pinot Noir in a lean, bracing, energetic style.
Producer recommendations (* represents natural/organic/biodynamic producer)
Originally aired on Wednesday, Apr. 10, 2019 on the Morning Show with Emily Reese.